BULLETIN OF THE UNITED STATES FISH COMMISSION. 151 



about that time, the fishermen were driven to the more open waters 

 of the ocean, where the prawns abounded. 



A species of Penwus, closely resembling? Pencvus hrasUiensif) of the east 

 coast, if not identical with it, has been recognized by Mr. Lockington 

 in the markets of San Francisco, and is said by him to occasionally 

 visit the bay of San Francisco. Being much larger than any of the other 

 species of shrimps or prawns on the California coast, it commands a 

 higher price; but some years it appears to be entirely absent. 



For the capture of shrimp and prawns the Chinese use a conical, 

 bag-sbaped net, about 20 to 25 feet long and 10 feet across at the larger 

 end, which is the mouth. From this end the net tapers toward the 

 other, where there is an opening only about a foot across, to permit of 

 emptying the contents of the net. One side of the mouth, or larger end, 

 is furnished with a line of weights and the other with a line of floats, to 

 hold it open while in use. The opening at the smaller end closes by 

 means of a "sphincter," or j)uckering string. The mesh of the net 

 measures from one to one and one-fourth inches at the mouth, and grad- 

 ually diminishes to about one-fourth of an inch at the smaller end. The 

 boats employed in working these bag seines are from 12 to 25 feet long, 

 rather narrow and sharp at the ends, and with flat bottoms and thick, 

 heavy sides. They are built by the Cliinese, of redwood lumber. 



After the day's fishing is over, it is the usual custom to carry the fresh 

 shrimp to the Vallejo- street Market in San Francisco, in live-baskets, 

 covered Avith a netting, which has a hole in the center, closed by means 

 of a puckering string. At the market, the fresh shrimp are sold at the 

 rate of about ten cents a pound, and those remaining unsold are carried 

 back to the Chinese settlement and put at once into boiling brine. The 

 kettle for boiling the shrimp is a rectangular iron tank, 6 feet long by 

 4 wide and 2 deep, with a fireplace undeineath. After sufficient boil, 

 ing, caie beitig taken to prevent overcooking, the shrimps are taken 

 out and spread to dry upon level plats of hard ground, which have 

 been previously stripped of grass and rendered perfectly smooth. 

 They are spread out, and turned occasionally, by means of a hoe-like 

 broom. After four or five days' time, or when they are perfectly dry, 

 they are crushed under large wooden pestles, or trod upon by the Chinese 

 in wooden shoes, for the purpose of loosening the meats from the outer 

 chitinous covering; after which the entire mixture is put through a 

 fanning mill, for the actual separation of the meats from the shells. 



This fanning mill, which is rather a crude aflair, is constructed of 

 wood, by the Chinese themselves, on the same principle as the one used 

 for winnowing grain. The entire structure measures about 8 feet long 

 by 5 high, and consists of a square box, divided in the inside for the 

 passage through of the separated meats and shells, with a hopper above, 

 and a large fen wheel, worked by a crank at one end. 



The meats are partly consumed at home, or at the various inland 

 Chinese settlements, but are mostly shipped to China. They are Worth 



